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joethefoodie

Wu's Wonton King (nee Wing Shoon)

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Wu's Wonton King stands where Wing Shoon once was (East Broadway and Rutgers). Before Wing Shoon, there was Wing Shing. Before that, the Garden Cafeteria.


We went back (Significant Eater was hoping for the ghost of Trotsky) to Wu's Wonton King for lunch yesterday; what we had was pretty tasty. Good enough roast meats; I've tried the roast pig, the roast pork, the duck and the soy sauce chicken. The surprise was a bowl of what they call "Bone Soup Noodle," in their "Special Noodle" category. It's a different prep of broth, made with actual bones (beef, pork, and chicken) allegedly (per our nice waiter) cooked for a long time, as opposed to the 95% salt and MSG broth used in their "HK Style Noodle Soup." And the noodles are quite ramen-y, so they have a nice bite to them (though they will let you select another style of noodle). The soup is cloudy (once again, think ramen) and really tasty without being overly salty.


A giant platter of gai lan ($11, with about 6 cloves of minced garlic) was properly cooked - and evenly sliced, so we didn't have to wrestle with long spears of this wonderful vegetable.


Nice to have them in the neighborhood.


Oh - for those who wonder (and for those who take pictures) - the inside of the place is bright - think dining on the surface of the sun - and you've got the right idea.

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According to one of my friends who looked at a screen grab of the menu, it's clams (Butt) and scallops (G) in Cantonese style (So). He's still trying to figure out what White means.

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Tell SE I'm going to Trotsky's last house in March!

Bring an ice pick. You never know.

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I understand the running to the boroughs for great ethnic eats. But I'm really happy this place is here, right up (down?) the block, on East Broadway. Cause I felt like soup today. Bone broth soup, that is...

 

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So, 3 types of dumplings bone broth soup.

 

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That looks great. Great ethnic food is where you find it. I've never believed in the ancient Chowhound meme of awarding bonus points for the amount of time it takes to get to a restaurant. You're lucky that place is near you.

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Ligaya gets around to reviewing Wu's:

 

Two Dungeness crabs face off on the plate, ready to duel. One is battered gold, deep-fried and propped on a rubble of garlic shards; the other has been steamed to a dying-sunset hue and shimmers from a frisk in the wok with ginger, scallions and Shaoxing wine. Only a border of half-moon cucumbers separates them, keeping the peace.

 

I gotta get the battling crabs next time!

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I was there on Tuesday and can report that all the oysters on my plate at least pretended to get along.

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